Sunny Hawaiian Carrot Pineapple Cake Recipe for Sweet Paradise

Hawaiian carrot pineapple cake blends tropical sunshine with hearty comfort in one delectable slice.

Sweet chunks of pineapple dance through classic carrot cake, creating unexpected bursts of flavor.

Cream cheese frosting adds luxurious smoothness to each moist bite.

Warm spices like cinnamon and nutmeg whisper memories of island breezes.

Shredded coconut sprinkled across the top provides delightful texture and tropical charm.

Nuts optional but recommended for an extra crunch that complements the cake’s softness.

You’ll find this dessert impossible to resist – so roll up your sleeves and start mixing!

Hawaiian Carrot Pineapple Cake Paradise

• Burst with Tropical Flavors: Combine the sweet, tangy pineapple with warm cinnamon and nutmeg for a delightful Hawaiian-inspired taste explosion that transports you to a sunny paradise.
• Nutrient-Packed Dessert Delight: Packed with carrots, walnuts, and coconut, this cake offers a sneaky way to enjoy wholesome ingredients while indulging in a delicious treat.
• Crowd-Pleasing Celebration Cake: Perfect for potlucks, birthdays, or family gatherings, this moist and flavorful cake will impress guests with its unique tropical twist and creamy frosting.
• Stress-Free Baking Experience: Simple mixing technique and straightforward ingredients make this recipe accessible for bakers of all skill levels, ensuring a successful and enjoyable cooking adventure.

Ingredients For Hawaiian Carrot Pineapple Cake

• Flour: A key component that provides structure to the Hawaiian Carrot Pineapple Cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt, Cinnamon, Nutmeg: Spices that enhance the overall flavor profile of the cake.

• Granulated Sugar, Brown Sugar: Sweet ingredients that add depth and caramel-like notes to the cake.
• Oil: Keeps the cake moist and tender throughout baking.
• Eggs: Bind the ingredients together and provide richness to the cake.

• Carrots, Crushed Pineapple: Moist ingredients that add natural sweetness and texture to the cake.
• Shredded Coconut, Chopped Walnuts: Provide extra crunch and tropical flavor to the dessert.

• Cream Cheese, Butter: Create a smooth and creamy base for the frosting.
• Powdered Sugar: Adds sweetness and helps thicken the frosting.
• Vanilla Extract: Enhances the overall flavor of the cream cheese frosting.
• Crushed Pineapple: Adds a tropical twist to the frosting.

How To Make Hawaiian Carrot Pineapple Cake

Step 1: Fire Up the Oven

Crank the oven to a toasty 350F. Grab your cake pan and give it a quick spray with cooking oil or butter it up generously. Dust with a light coating of flour or line with parchment paper for easy cake removal.

Step 2: Whisk Dry Ingredients Together

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg

Whisk these dry ingredients until they’re perfectly blended and no lumps remain.

Step 3: Blend Wet Ingredients

• Granulated sugar
• Brown sugar
• Vegetable oil

Beat these ingredients until they’re smooth and well incorporated. Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Fold in Tropical Goodness

• Freshly grated carrots
• Crushed pineapple
• Shredded coconut
• Chopped walnuts

Mix everything until the ingredients are evenly distributed throughout the batter.

Step 5: Create Cake Batter

Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined – don’t overmix! Pour the batter into the prepared pan and smooth the top with a spatula.

Step 6: Bake to Perfection

Slide the pan into the preheated oven. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Whip Up Creamy Frosting

• Cream cheese
• Butter

Blend until smooth and creamy. Gradually add powdered sugar and vanilla extract. Fold in crushed pineapple for an extra tropical twist.

Step 8: Frost and Decorate

Once the cake is completely cool, spread the cream cheese frosting generously over the top and sides. Sprinkle with extra shredded coconut or chopped walnuts for a beautiful finishing touch.

Pro Tips For Hawaiian Carrot Pineapple Cake

• Select Fresh Ingredients: Choose ripe, sweet pineapples and crisp carrots for maximum flavor and moisture in your cake.
• Drain Pineapple Well: Squeeze out excess liquid from crushed pineapple to prevent a soggy cake texture and ensure proper baking consistency.
• Control Nut Portions: Chop walnuts finely and toast them lightly before adding to enhance their nutty flavor and provide a delightful crunch.
• Prevent Overmixing: Gently fold dry ingredients into wet ingredients just until combined to maintain a tender, light cake texture.
• Store Smartly: Refrigerate cake in an airtight container for up to 5 days, allowing cream cheese frosting to stay fresh and cake to remain moist.

Variations For Hawaiian Carrot Pineapple Cake

• Gluten-Free Paradise: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich texture and tropical flavors.
• Vegan Tropical Delight: Swap eggs with mashed bananas or applesauce, use plant-based cream cheese, and substitute butter with coconut oil to create a completely dairy-free and egg-free cake.
• Low-Sugar Wellness Option: Reduce granulated sugar by using stevia or monk fruit sweetener, and incorporate Greek yogurt for added protein and moisture while maintaining the cake's delicious profile.
• Nut-Free Celebration Cake: Remove walnuts and replace with sunflower seeds or pumpkin seeds for a similar crunch, perfect for those with nut allergies while preserving the cake's original essence.

Pairings For Hawaiian Carrot Pineapple Cake

• Tropical Beverage Fusion: Pair this Hawaiian-inspired cake with a chilled piña colada for a matching tropical flavor profile that echoes the cake's pineapple and coconut notes.
• Complementary Wine Selection: Choose a sweet Riesling or Moscato to balance the cake's rich cream cheese frosting and enhance its subtle tropical sweetness.
• Tropical Coffee Companion: Serve with a smooth Hawaiian Kona coffee, which offers a mild, nutty undertone that perfectly complements the cake's walnut and spice elements.
• Refreshing Fruit Smoothie: Create a mango or passion fruit smoothie that highlights the cake's tropical ingredients and provides a light, refreshing contrast to its dense texture.

Storage Advice For Hawaiian Carrot Pineapple Cake

• Store the Hawaiian Carrot Pineapple Cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and losing moisture.
• Carefully wrap the entire unfrosted cake in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before serving.

Hawaiian Carrot Pineapple Cake FAQ

• Are the walnuts necessary in this recipe?

No, you can easily omit walnuts if you have a nut allergy or simply don’t enjoy them. The cake will still taste delicious without them.

• Can I use fresh or canned pineapple?

Canned crushed pineapple works best for this recipe. Fresh pineapple might add too much moisture and affect the cake’s texture.

• How do I know the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Is this cake considered a healthy dessert?

While it contains carrots and provides some nutrients, it’s still a dessert with sugar and oil. It’s best enjoyed in moderation as a treat.

Hawaiian Carrot Pineapple Cake Recipe

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4.9 from 19 reviews

• Total Time: 50-55 minutes
• Yield: 8 1x

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Description

Hawaiian carrot pineapple cake blends tropical sweetness with classic comfort, creating a delightful dessert that dances between familiar and exotic. Moist layers packed with shredded carrots and crushed pineapple promise a slice of paradise you’ll savor to the last crumb.

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Ingredients

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Main Ingredients:

• 1 cup finely grated carrots
• 1/2 cup crushed pineapple
• 3 large eggs
• 1/2 cup vegetable oil

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Spices and Additional Ingredients:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

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Instructions

1. Prepare the oven environment by heating to 350F (175C). Coat a 9-inch round cake pan with grease and flour, or line with parchment paper for easy release.
2. Create a dry ingredient blend by whisking flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl until thoroughly combined.
3. In a large bowl, vigorously beat granulated and brown sugars with oil until the mixture becomes smooth and uniform in texture.
4. Incorporate eggs individually into the sugar mixture, ensuring each is fully integrated before adding the next.
5. Fold grated carrots, crushed pineapple, shredded coconut, and chopped walnuts into the wet ingredients, mixing until evenly distributed.
6. Gradually introduce the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain cake’s tender texture.
7. Transfer batter to the prepared pan, smoothing the surface with a spatula to ensure even baking.
8. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully cooked.
9. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
10. Prepare the frosting by blending cream cheese and butter until silky and smooth.
11. Gradually add powdered sugar and vanilla extract, beating until the frosting reaches a creamy consistency.
12. Gently fold crushed pineapple into the frosting for added texture and flavor.
13. Once the cake has cooled completely, spread frosting evenly across the top and sides.
14. Optional: Garnish with additional shredded coconut or chopped walnuts for visual appeal and extra crunch.

Notes

• Make sure to drain the crushed pineapple thoroughly to prevent excess moisture that could make the cake soggy.
• Grate carrots finely for a smoother texture and even distribution throughout the cake.
• Toast walnuts before adding to enhance their nutty flavor and provide a delightful crunch.
• For a lighter version, swap half the oil with unsweetened applesauce to reduce calories without compromising moisture.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 266 kcal
• Sugar: 19 g
• Sodium: 180 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg